Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms. Molecular biologists have discovered enzymes that have the ability to change the structure of DNA in living organisms. Using these enzymes, scientists learned to cut specific genes from DNA, as well as build customized DNA. This allows scientists to remove and add certain traits in organisms, more specifically in plants. For example, tomatoes are sensitive to frost, which shortens their growing season. Fish, on the other hand are able to survive in very cold water. Scientists identified a particular gene in a flounder that enables it to resist cold engineering to insert this 'anti-freeze' gene into a tomato

Most genetically engineered foods carry fully functioning antibiotic resistance genes. The genes are used as ‘markers’ because of the imprecision of the gene insertion process. They are used to determine whether a gene has inserted itself into the target. According to the Union of Concerned Scientists (UCS), eating these foods could reduce the effectiveness of antibiotics to fight disease.

The reasons for genetically engineering food are many. The ability to create healthier foods is intriguing to biologists. Already, scientists have found ways to increase the amount of Vitamin A in rice, a staple food for much of the world and a nutrient that is critical in disease prevention. Rice is not the only thing being altered for the better though. Oranges can be made to contain all the nutrients of a multivitamin. Tomatoes now have cancer-fighting substances and potatoes can produce healthier french fries. Cholesterol-reducing margarine is another major development. However, Benecol sells for $4.99 for 8 ounces compared to traditional margarine, which sells for $.75 for 8 ounces. It can lower cholesterol by 10% if used as directed but adds 240 calories to the diet.

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